200% Polish milk toast
By VicentaLakin
Very soft lass bread, very wet。
Recipe Recommendations
- high-gluten flour 250g
- milk 270G
- yeast 2g
- Polish species
- salt 6G
- sugar 60g
- milk powder 40g
- butter 50g
- sweet fragrance
- roast
- a day
- simple
Steps for 200% Polish milk toast
1
The Polish materials were mixed, covered with fresh film, room warm fermentation for two hours, and cold-boxed for more than 12 hours. (Can freeze up to 3 days
2
It's fermented twice as big。
3
It's a hive。
4
In addition to butter, other materials from the main face group are placed in the bakery, the selection of the noodle program starts with a 20-minute rubbing process, press the stop button, inserts shredded or softed butter, and re-select the noodle program until the end. I replaced the milk with eggs, two eggs with 95 grams, and left a little for paint
5
I have two lasagna on my bakery. (Bread's soft and lush is the key.)
6
It's fermented twice as big。(手指搓一个洞，不塌陷不回缩。回缩是还沒发酵好，塌陷就发过头了。)
7
The fermented pasta is pressured to exhaust, in six equals。
8
Take a tiara into a small square. Noodles are a little sticky, but a little powder doesn't stick
9
Collapse around the middle。
10
And grow bars, and the width is as wide as the toast。
11
Roll it up。
12
Put it in 450 grams of toast。
13
Two fermentations to 8-9 full, with egg fluid brushed。
14
In a pre-heated oven, 350° Fahrenheit (180°C) for 40 minutes。
15
I've been covering my paper from the beginning to prevent it from getting too dark。
16
Roast and cool
17
Visible soft。
18
Soft Lars。
19
It's the best thing to eat。